12 sea scallops (10 oz)washed, dried and side muscle removed
½ teaspoon dried chili flakes
2 teaspoons sesame oil
5 oz curly soba noodles
2 carrot sliced thinly on the diagonal
1 celery stalk sliced thinly on the diagonal
Half a medium onion finely diced
6 dried shiitake mushrooms
1 tablespoon peanut oil
1 clove garlic, grated
½ cup chicken broth
1 Tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon fish sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
Cover the noodles with cold water and let sit until hydrated-30 to 45 minutes. Drain in a colander and set aside.
Cover mushrooms in hot wat and let sit for 30 minutes. Drain and slice thinly, discarding the stem.
Combine the sauce ingredients in a measuring cup and set aside.
Heat peanut oil in a medium deep skillet or wok. Add the carrot, celery, and onion. Stir-fry about 5 minutes until the vegetables are tender. Add the mushroom and sauce. Stir-fry until thickened. Add the drained noodles and mix until the noodles are completely coated in sauce. Keep warm.
Heat the sesame oil in a small skillet and add the chili flakes. Heat for a minute and add the scallops. Cook the scallops for about two minutes on each side,
Divide the noodles between two serving bowls, top each with half the scallops, and serve immediately.
Dorothy's New Vintage Kitchen
November 20, 2020 at 9:09 am
Looks like a delicious dish. I really like the curly noodles!
November 20, 2020 at 9:34 am
Recently been cooking an Asian squid with chorizo dish but this sounds like a great idea too.
November 20, 2020 at 2:21 pm
Looks wonderful. I am not sure what shaoxing wine tastes like. Is there a substitute you would recommend?
November 20, 2020 at 3:41 pm
Anne, you can use dry sherry instead.
November 21, 2020 at 8:41 am
Wonderful. I love those curly noodles!
November 29, 2020 at 11:37 am
Love scallops, especially when they are done Asian style. Your dish looks great.